1 part rolled or flaked oatmeal or wheat to 2 parts water
1 part corn meal or rice to 3 parts water
1 part fine wheat or hominy, coarse oatmeal, tapioca or barley to 4 parts water
Cereal jelly is made by straining the gruel through cheesecloth or finest wire strainer.
Cereal water is made by using a smaller proportion of cereal—from 1 to 2 tablespoons to 1 pint of water,—and straining. It may be made from the prepared barley, wheat, oat, or rice flour, using 1 tablespoon of the flour, blended with 2 tablespoons cold water, and proceeding then as with the whole cereal, stirring occasionally, and cooking from thirty to sixty minutes.
Note that cereal water contains little nourishment and, unless made from the whole grains, little mineral.
The ready-cooked oatmeals and wheat cereals should be cooked not less than one hour for children.
The dry, ready-to-serve cereals are thoroughly dextrinized and easily digested if well chewed, and therefore as advantageous for children over two or three.
Eggs. Eggs are quite easily digested raw, strained through a fine sieve. Raw egg is usually laxative. They should be cooked merely until the whites begin to set and are like soft jelly. Or the grated yolk, after boiling twenty minutes, may be used.
To soft boil. Place in boiling water which is immediately removed from the fire; let stand eight to ten minutes. Or put into cold water in covered saucepan; bring to boiling point and remove saucepan from fire.